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Book Review

Jonathan Dixon

Beaten, Seared and Sauced: On Becoming a Chef at the Culinary Institute of America

In a change-of-life career, a former writer and teacher tested his chops in the professional kitchen.

Book Review

By Jennet Conant

A Covert Affair: Julia Child and Paul Child in the OSS

An insightful look into the surprising origins of America’s first celebrity chef.

Book Review

By Dayna Macy

Ravenous: A Food Lover’s Journey from Obsession to Freedom

An emotional look at one woman's complex relationship with sustenance.

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